Variations of phenolic compounds, fatty acids and some qualitative characteristics of Sarıulak olive oil as induced by growing area

Title:

Variations of phenolic compounds, fatty acids and some qualitative characteristics of Sarıulak olive oil as induced by growing area

Author: Arslan, D;Karabekir, Y;Schreiner, M;
Year: 2013
Journal: Food Research International
Page: 1897–1906
Volume: 54
Issue:
PubMed ID: 0
Abstract:
Impact Factor: 3.1
Link: http://www.sciencedirect.com/science/article/pii/S0963996913003438
Date:
Email: dears@konya.edu.tr
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